Chef Jarad Gallagher Comes To The Cliff

Jarad Gallagher (1)

The Singapore Resort & Spa Sentosa will welcome the second Michelin-starred Chef Jarad Gallagher from 4 – 8 June 2014 to lend his culinary flair to the award-winning restaurant, The Cliff.

Chef Jarad Gallagher of Chez TJ in California is a Seattle native and second-generation chef who began cooking at the age of five alongside his father and became an Executive Chef at the young age of 21. With his strong passion for French cooking and years of experience leading Michelin-starred restaurants, Chef Gallagher has helped Chez TJ maintain their Michelin Star for eight consecutive years. His menu at The Cliff will highlight some of his signature dishes inspired by the sea, with a good mix of traditional French hearty meats.

From 4 – 7 June at The Cliff, expect delightful creations such as Spanish Octopus with Forbidden Rice, Candied Fennel and Cilantro; Puffed Beef Tendo with Asparagus, Pickled Quail Egg and Charred Onion; Rack of Lamb, Chicory Crust, Carrot and Kale and expect tantalising sweet treats with Passion Fruit Soufflé with Milk Chocolate, Basil and Soil.

Chez TJ (1)

Chef Gallagher will also helm the Sunday Champagne Brunch at The Terrace on 8 June 2014, where he will present his best-loved inventions such as ‘Mi Cuit’ of Sea Trout, Soft Egg, Bacon Vinaigrette, Potato Rosti; Crispy Duck Leg Confit, Truffle Fondue, Roasted Baby Beets, Wilted Greens; and Butter Poached Beef Striploin with Creamy Horseradish, Potato Puree Sauce and Green Peppercorn, just to name a few.

In July, food enthusiasts in Singapore will get the chance to sample epicurean masterpieces from Chef Saul Bolton of Saul, New York City from 9 – 13 July. His Michelin-starred restaurant, Saul has held a Michelin Star rating for eight consecutive years and is listed by the Zagat’s guide as one of the top restaurants in New York City. The brains and heart behind the highly raved restaurant, Chef Bolton believes strongly in supporting (and using) local produce and ensuring that everything from sausages to ice cream are made in-house. His simple yet stunning approach to new-American cuisine kept the crowds and awards coming. Chef Bolton’s decadent dishes at The Cliff will feature unexpected ingredients juxtaposed to create surprising dishes for a refreshing menu.

For details, menus and reservations, please visit

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